BAKED BEEF EMPANADAS

By BobD

Ingredients

• 1 cup finely chopped red potato
• 1 cup finely chopped onion
• 1 cup beef broth
• 1/4 tsp. salt
• 1/4 tsp. ground cumin
• 1/4 tsp. ground allspice
• 1/4 tsp. black pepper
• 1/2 lb. boneless beef top sirloin, trimmed and diced
• 1 garlic clove, minced
• 1 tbsp. finely chopped cilantro
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 36 won ton wrappers
• Cooking spray
• Fresh cilantro sprigs

Details

Servings 36
Adapted from mydailymoment.com

Preparation

Step 1

Combine first 10 ingredients in a saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer 8 minutes or until potato is done, stirring occasionally. Remove from heat. Cool.

Preheat oven to 400 degrees.

Place 2 baking sheets in oven for about 10 minutes.

Drain meat mixture in a colander over a bowl. Discard liquid.

Finely chop meat mixture with a knife, or place in a food processor, and pulse 2 times or until finely chopped.

Combine cornstarch and water, stirring with a whisk.

Working with one won ton wrapper at a time (cover the remaining won ton wrappers with a damp towel to keep them from drying), spoon 1 tbsp. beef mixture into center of each wrapper. Moisten the edges of each wrapper with the cornstarch mixture. Bring 2 opposite corners together. Pinch the points to seal, forming a triangle. Place filled wrapper on a wire rack. Repeat the procedure with the remaining beef mixture, won ton wrappers, and cornstarch mixture.

Remove the baking sheets from the oven; coat baking sheets with cooking spray.

Arrange the empanadas in a single layer on baking sheets. Coat the empanadas with cooking spray.

Bake at 400 degrees for 8 minutes or until golden, turning once. Garnish with cilantro.